When I was a child of 5 I lived in the Australian country-side for a short time, my friend had a large farm with a small river running through it. Here we fished for yabbies using lines with cheese attached, we caught hundreds, but much to my discuss the bucket full of yabbies were soon put in a pot of boiling water by my mother. These days few of us our lucky enough to catch yabbies like this and they have now become more of a luxury food. The flesh of yabbies is absolutely delicious, being between the flavour of a prawn and lobster without the saltiness. Yabbies are an Australian inland freshwater crayfish.
Yabbies are Australian crayfish ,when uncooked are grey to brown in colour and when they are cooked like many shellfish become a reddy colour when cooked. They have 2 front claw and 8 small legs (not worthwhile eating). Yabbies are at their best in spring and Autumn because in Summer yabbies breed and in winter they hide away from the cold. Yabbies like most shellfish are usually sold cooked and should be stored for only a short period of time. If you buy live ones you should cook them straight from the refrigerator in a pot of boiling water with or without aromatics.
To shell yabbies, remove their heads and loosen underneath their bodies with your fingers or small knife and peel off the shell with the claws, crack the claw and remove the meat from them. You may reserve the shells for a stock or soup.